Find more recipes on our blog and website.
Spinach: This week's salad greens are shoots! Shoots are like sprouts, except that they are grown in soil. This week you'll see sunflower and radish shoots. These little plants are packed with nutrients beneficial enzymes, and antioxidants. Shoots tossed into any salad, sandwich, or slaw are delicious!
Frozen Squash: The frozen squash puree is OUT OF THE BAG. You'll find it in a cooler at your site. This is 1 quart of yummy squash goodness. Each fall, we partner with High Mowing Seeds to bring you our squash puree. High Mowing tests different squash varieties each summer to determine which seeds they should save. What's left is a ton of beautiful butternut squash with seeds to extract. So, they bring a big grinder to our farm along with tractor trailer loads of squash. The seeds are removed and the flesh broken apart. Then it's processed at our farm and cooked down into this puree that is then frozen. This way, you can enjoy squash all season long. It's great for throwing into sauces (check out the macaroni and cheese recipe below), serving as a side dish, or baking into a pie or bread.
Turnips: You're receiving either goldball turnips or Gilfeather turnips. Goldballs are yellow turnips that tend to have a long tail rather than a round shape. They are creamy yellow on the inside. Gilfeathers (the VT state vegetable) are white with a V shaped root end. Funny story about the turnips... last year, unbeknownst to us, the seed company where we purchased the turnip seed had mixed up the turnip varieties. This wasn't realized until too late... when the turnips were already well on their way to growing! So now, we're finding bins of turnips that are mixed goldball and Gilfeather varieties from the last harvest. We never really know how much we have until we sort through and wash a large bin of turnips! Store in a plastic bag in your crisper drawer indefinitely. They are great boiled and mashed with butter and caramelized onions, or eaten raw such as in the couscous recipe below. Peel before eating. Any blemishes can be peeled or cut off.
Sunchokes: Also known as Jerusalem artichokes. You might know of this plant as a beautiful yellow flower on tall stalks that blooms in summer. The tubrous roots, which appear in your shares, are also edible. Eath with or without the skin and prepare as you would potatoes: roast, saute, bake, boil, or steam. They can be stored for a few weeks in your fridge. The red spots are normal - it's oxidization caused by the flesh meeting the air.
Featured Recipes
Creamy, light butternut squash macaroni and cheese
I found this one in our archives and the description read: “This recipe was a hit with the kids.” Who are we kidding? Macaroni and cheese is great at any age! I love it anytime and with any kind of veggie variety!
3 cups cubed peeled butternut squash OR 1- 2 pound package of squash puree
1 1/4 cups chicken or broth
1 1/2 cups milk
2 garlic cloves, peeled
2 tablespoons plain yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded Gruyère cheese (note: I never have cheese this fancy... use your favorite kind of melting cheese, like colby, mozzarella, or most cheddars)
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi, elbows, or rotini
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley
Preheat oven to 375°.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add salt, pepper, and yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Butternut Squash Ginger Carrot Soup
1 butternut squash or 1 package of frozen squash puree
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken)
water
olive oil
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.
Pan-Fried Jerusalem Artichokes in Sage Butter
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes,* scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Turnip and Potato Patties Recipe
Here's a great recipe for turnips that may turn you into a turnip lover! Recipe from Gourmet Magazine.
1/2 pound turnips, peeled and cut into 1/4 inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2 inch cubes (about 1 cup)
2 1/2 tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15-17 minutes, until they are tender, and drain. In a bowl, mash them with a fork and stir in the scallions, egg, flour, and salt and pepper to taste.
Coat the bottom of a large, heavy bottomed skilled with about 1/4 inch oil. Heat the pan on medium-high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4 cup mounds of the batter into the pan, flattening them into 1/2 inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Kitchen Sink Cous-Cous Salad
This is an easy salad to put together using any vegetables in your fridge. This could also be made with quinoa.
Cous-Cous or quinoa
Beets
Turnips
Radishes
Herbs
Drizzle of Olive Oil
1 Lemon
Cook cous-cous or quinoa according to package directions, let cool. Finely chop or slice vegetables in your fridge, such as beets, radishes, turnips. Finely chop herbs. Mix cous-cous, vegetables, and herbs. Sprinkle with salt and pepper to your liking. Drizzle with olive oil to hold salad together. Squeeze the juice from one lemon and refrigerate.
Comments